Pumpkin Spice Muffins
Pumpkin Spice Muffins
4 eggs
1 cup sour cream
3 cups pumpkin purée - canned is just fine
1 cup packed light brown sugar
1/2 cup sugar
1/2 pound unsalted butter, melted
4 1/2 cups all-purpose flour
2 tabespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons ground cinnamon
3 tablespoons ground ginger
dash cloves
dash white pepper
1-1/2 cups golden raisins
Heat the oven to 350°F.
In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins.
Grease and flour a muffin tin (or line it with muffin papers) Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup.
Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 min.
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